Salad Dressing Muffins
Elevate your muffin game with these unique and savory Salad Dressing Muffins! This quick and simple recipe combines classic pantry staples with a creative twist, using your favorite salad dressing—whether it’s tangy ranch, zesty Italian, or creamy Caesar—for an explosion of flavor in every bite. Packed with shredded cheese and fresh herbs, these muffins are perfectly moist and tender, thanks to the addition of buttermilk and melted butter. With just 15 minutes of prep time, these easy-to-make muffins are ideal for a brunch side dish, a comforting complement to soup, or a flavorful snack on the go. Bursting with savory goodness, these muffins are a versatile and delicious treat that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 125 milliliters salad dressing (ranch, Italian, or Caesar recommended)
- 120 milliliters buttermilk
- 1 whole large egg
- 60 grams unsalted butter, melted
- 100 grams shredded cheese (e.g., cheddar or Parmesan)
- 2 tablespoons chopped fresh herbs (e.g., parsley, dill, or chives)
Instructions
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners or grease the tin with a non-stick spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a medium bowl, mix the salad dressing, buttermilk, egg, and melted butter until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the shredded cheese and fresh herbs gently until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these muffins as a snack, alongside soup, or as part of a brunch spread!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
